GRINGO ENCHILADAS 3 lbs. ground beef 1 (10 oz.) can Rosarita enchilada sauce 1 sm. can Spanish style tomato sauce 1 pkg. corn tortillas 1 lg. onion, chopped 1 (20 oz.) can Rosarita enchilada sauce 1 lb. Longhorn cheese, grated
Brown ground beef and drain off any fat. Add both cans of enchilada sauce and the tomato sauce. Simmer to thicken, with a tablespoon of flour stirred into 2 tablespoons cold water. In 9 x 13 inch pan, place layer of corn tortillas, torn to fit into corners. Then a layer of sauce and meat. Add layer of chopped onions. Sprinkle with cheese. Begin all over and top with lots of cheese. Bake 15 minutes at 350 degrees until cheese melts. Chopped fresh lettuce and tomato may be served with this, also hot sauce. Cool before freezing. Bakes perfectly later. Serves 6. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
